Directions

Preheat oven to 350˚F. Melt margarine and combine with white and brown sugar; add egg and mix well. Stir in peanut butter and vanilla until smooth. Add the remaining dry ingredients, flour through ginger, and mix well until there are no dry bits. Fold in chopped crystallized ginger last. Drop by heaping teaspoonfuls onto ungreased cookie sheet. (I use parchment paper for easy cleanup.) These cookies spread a lot for me, so give them some room. Mark and flatten by dipping the tines of a fork into flour or granulated sugar and making a crisscross on each cookie. Bake for 10-12 minutes or until golden brown (stick with the shorter time for chewy cookies). Move to cooling racks. Eat warm or let cool and share. Store in sealed container in cool place for up to three or four days (they do start to crumble after day two or three.)